Hello folks!  I mentioned last week in my non-diary that I finally broke down and bought a big container of pork rinds with the intention of making “rice” krispy treats.  I found several different recipes for how to make said low carb treats so today I give you four ways to make krispy treats — two with low carb cereal and two with pork rinds.  Plus I added a bonus recipe for Muddy Buddies (Puppy Chow) using pork rinds.  I’ve included all of the recipes and also the videos so you can see how simple they are to make.  

Rice Krispy treats version #1 (keto cereal + white chocolate chips)

I never thought about using white chocolate instead of marshmallow.  I may have to try this (but with pork rinds instead of the cereal).

Rice Krsipy treats Version #2 (keto cereal + keto marshmallows

1 stick unsalted butter (or use regular butter and omit other salt)

300g (2 packs), Max Mallows (classic vanilla)

1/2 tbsp Swoon (sugar-free simple syrup)

1 pinch (1/8 tsp), Kosher salt (omit if using regular (salted) butter)

Melt the butter in a large pan over medium heat.  Add marshmallows and salt (if using), stirring constantly to avoid burning.  Once the marshmallows and butter are well combined remove from heat and add simple syrup and stir until well combined.  Add in cereal and stir until coated.  Press into a well-greased or parchment lined 8x8 pan (or use the cute molds like in the video).  

I think this version is the most expensive to make because of the cost of the cereal and the pre-made marshmallows.

⅔ cup (94 g) powdered Swerve Powdered Sweetener *

⅔ cup Allulose * (126 g) or Xylitol

1 box of High Key Protein Cereal:

1/2 c. Lily's semi-sweet chocolate chips * (optional):

Add 1/2 c. water to gelatin in a medium to large bowl and set aside

Meanwhile, in a sauce pan, add the remaining 1/2 c. water, both sweeteners, cream of tartar, vanilla extract and salt.

Heat on medium to medium-high heat stirring often. Bring to a boil and boil for 2-3 minutes  

Remove from heat and add to gelatin.  Using a hand mixer or stand mixer, beat mixture on medium high to high speed (I used 5 out of 6 speed level) until thick and frothy. DO NOT WHIP STIFF, HARD PEAKS! It makes it set up too fast.  

Quickly add High Key cereal & mix well

Pour into non-stick pan (or put parchment or wax paper inside the pan)  

Smooth top & let it set 4-6 hours (or overnight)  

* Optional chocolate topping: Melt Lily's chocolate chips in microwave and dip top of each bar into chocolate.

* = The ingredients in Swerve and Allulose do not affect blood sugar, so the carbohydrates it contains are considered non-impact.

This recipe has the most ingredients but still isn’t too difficult.

Version #4 (pork rinds + homemade syrup)  Makes only a loaf pan size  double to make an 8x8 size pan (treat recipe begins at 6:50)

Version 4 (pork rinds + peanut butter)

1/4 cup powdered xylitol or any keto sweetener 1/2 cup (4 oz or 115 grams) butter (for dairy free use coconut oil) 3/4 cup (6.6 oz or 195 grams) peanut butter – or any keto nut butter 1/2 tsp sweet drops caramel flavor or caramel or butterscotch extract 3 oz (4 cups) coarsely crushed pork rinds

topping: 6 ounces dark chocolate 2 TBS (2 ounces or 27 grams) cocoa butter (can also use coconut oil)

I promised you a bonus and here it is.  Muddy Buddies (also called Puppy Chow).  There are two versions of the recipe.  One uses chocolate chips and the other cocoa powder.

·         3  TB  sweetener(such as Swerve granular)

·         3  TB  unsweetened dark cocoa powder

·         1-2  TB  Swerve confectioners sugar

·         Break up the pork rinds into bite sized pieces in a large bowl, then set aside.

·         Melt the butter and coconut oil in a sauce pan over low heat, then whisk in the vanilla extract and sweetener.

·         Once the sweetener has dissolved, whisk in the peanut butter and cocoa powder. Continue to whisk for a minute or two, until there the sauce is completely smooth.

·         Pour the chocolate sauce over the pork rinds and mix with a large spoon, spatula or your hands (wearing plastic gloves) until thoroughly coated.

·         Spread the pork rinds on a cookie sheet, lined with parchment paper or a silicone mat. Dust with 1-2 TB of Swerve confectioners sugar(see video for a tip). Chill for at least one hour for the chocolate to set.

·         Transfer the “puppy chow” to a storage container or zip-loc bag and store in the fridge.

***Note:  I made this version (and it was delicious!)  The sauce is thin.  I coated the rinds and then put them into a large ziplock to dust them with the confectioners sugar like I do when I make the high carb version and it didn’t work.  The sauce was too thin (and maybe too warm) and the confectioners sugar just disappeared.  I stuck the whole bag into the fridge for about 30 minutes and then tried again with the confectioners sugar.  The sauce had thickened as it cooled and pieces were stuck together a little bit but a gentle squeeze of the bag broke them all apart easily.  I then opened the bag and added a spoonful at a time of the confectioners sugar in then closed the bag and shook it around.  After three spoonfuls, everything was nicely coated with the confectioners sugar and I popped the bag back in the fridge to store.

½ cup nut butter of your choice

1 cup sugar free chocolate chips 

1 3-3.5oz bag plain pork rinds broken into bite size pieces

In a medium bowl, melt butter, nut butter and chocolate chips in the microwave at 30 second intervals until melted. Stir in pork rinds and mix gently until they are well coated. Add to a large zip lock bag. Sprinkle in confectioner’s Swerve and shake until coated.

I purchased my pork rinds at Aldi.  They carry a 3.5 oz bag for about $1.25.  

Well that’s it folks.  I hope you enjoy these recipes.  Remember that just because we’re diabetic doesn’t mean we can’t have all of our old favorites.  We just need to do some modifying and ingredient swapping to make them low carb.